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  1. Home
  2. meatloaf recipe

Venison meatloaf

This mince loaf with sausage, bacon and venison is as good cold as it is hot. - by Chantal Walsh
  • 08 Feb 2016
Venison meatloaf
Cook: 115 Minutes - easy - Serves 6 - nut-free - dairy-free - pregnancy-safe
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This mince loaf with sausage, bacon and venison is as good cold as it is hot.

Ingredients

12 thin rashers streaky bacon

1 kg minced venison

1 small onion, finely chopped

2 good-quality pork sausages, meat squeezed from the skins

1 tbsp fresh thyme leaves, plus sprigs to decorate

50 g fresh breadcrumbs

1 tbsp wholegrain mustard

1 splash Worcestershire sauce

1 egg

Method

  1. Heat oven to 200C/180C fan. Stretch out the bacon with the back of a knife, then trim off and finely chop any stray bits. Line a 900g loaf tin with the bacon, leaving an overhang, and set aside. Tip the rest of the ingredients into a bowl and scrunch well with your hands.
  2. Pack the mix into the tin, pat down well and wrap over the bacon. Put the tin on a tray and bake in the middle of the oven for 1 hr 15 mins or until firm and cooked through. Leave to rest for at least 15 mins, then serve sliced – or leave to cool completely and serve sliced cold for a buffet with salad, or stuffed into a roll.

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